Monday, May 13, 2013

Swiss Steak

This is an old family favorite that I grew up on and I was very glad it lends itself well to substituting a GF flour mix.  Make sure you use one with a high starch content (tapioca, corn or potato) to get the consistency needed for a fluffy breading.  This recipe may have a higher fat content than some of my others, but it is comfort food non-the-less and sometimes it's just what the family needs!
6 pieces round steak, cubed
1 cup carrots, diced
1 cup onions, diced
1 cup green pepper, diced
Extra virgin olive oil
Gluten free flour
salt & pepper
Pound flour into steaks with a meat-tenderizing mallet, twice both sides.  Season both sides of steak with salt and pepper.  In large skillet, heat oil and add steaks until they are brown on both sides; remove from pan.  Add a little oil, onion and green pepper to skillet and sauté until tender.  Add steaks and carrots and cover all with water.  Simmer for 1 hour, adding more water as needed to cover steaks.  Serve over mashed potatoes.

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